Saltmarsh Lamb Neck Fillet
£15.99 per kg
British lamb neck fillet
|Typical values||per 100g|
Typical values as sold
Remove all packaging. Cut the fillets into 2cm pieces. Season some flour with salt and freshly ground pepper. Dust the lamb in the seasoned flour. Heat 1 tbsp olive oil in a casserole dish. Fry the lamb over a medium high heat until browned on all sides. Add vegetables as desired and cook for 5 minutes. Add 400ml of stock. Cover and cook for remaining time. (Time 1-1.5 hours Oven: 170�C, Fan: 150�C, Gas: Gas Mark gas 3)
|label-glued||Paper & card||No|
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